Tomato Bruschetta

Such a simple but wonderful taste of summer, the tomatoes lifted by salt, pepper, a hint of sugar (in my case), splash of best olive oil and shredded basil, the whole lot piled over garlic-rubbed, toast annointed with olive oil and eaten with burrata or mozzarella. Quite delicious. Doesn’t really need a recipe.

Serves 2

Prep: 15 min

Cook: 2 min

1 large, sun-ripened tomato

pinch sugar

1 tbsp capers, optional

3-4 tbsp best olive oil

few basil leaves

2 big, thick slices sourdough or similar chewey, good crust bread

1 new season garlic clove

mozzarella or burrata to serve (or not)

Use a small, sharp knife to cut out the core of the tomato in a pointed plug shape. Working on a chopping board, quarter the tomato and then cut into small dice-like pieces. Season with salt, freshly ground black pepper and a pinch of sugar if your tomato isn’t super magnificent; a few capers are a good addition too, adding a different dimension of flavour. Drizzle the tomatoes with a tablespoon or so of olive oil. Shred the basil and add that too. Leave to mascerate while you toast the bread, rub one side aggressively with peeled garlic then splosh with olive oil. Cut in half or quarters, arrange on plates or a platter and spoon over the tomato. Enjoy with or without white cheese.